Using ingredient fiddlehead ferns
Forest Fettucine With Morels And Breast Of Pheasant
- 24 fiddlehead ferns
- 18 1/2 morels (dried)
- 2 morel powder
- 2 extra egs
- 2 extra egg yolks
- 2 pheasant breasts
- 750 gr pheasants
- 95 gr semolina flour
- 40 gr butter
- 28 gr butter prepare the fettucine
Fern Tips Vinaigrette
- 2 eggs (hard boiled)
- 2 fiddlehead ferns
- 1 black pepper (freshly ground)
- 85 gr melted butter
- 30 ml vinegar
- 3 gr chives (chopped)
- 2 ml prepared mustard
- 2 gr onion (grated)
- 1 gr paprika
Fiddlehead And Ham Casserole
- 350 until sauce bubbles
- 3 fiddlehead ferns
- 1 buttered crumbs
- 475 ml milk
- 325 gr ham
- 55 gr butter
- 32 gr flour
- 3 gr chives
- 2 gr parsley
- 1 gr salt
Fiddlehead& Ham Casserole
- 350 until sauce bubbles
- 3 fiddlehead ferns (cooked)
- 1 buttered crumbs
- 475 ml milk
- 325 gr ham (diced)
- 55 gr butter
- 32 gr flour
- 3 gr chives (chopped)
- 2 gr parsley (chopped)
- 1 gr salt